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1
Position rack in top third of oven; preheat to 350-degree F. Butter two 9-inch-diameter cake pans with 1-1/2-inch-high sides.
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2
Line bottoms with waxed paper rounds.
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3
Butter and flour paper.
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4
Sift flour, baking pwdr and salt into medium bowl.
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5
Using electric mixer, beat butter in large bowl till fluffy.
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6
Gradually add in sugar and beat 2 min.
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7
Add in Large eggs 1 at a time, beating well after each addition.
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8
Beat in dark rum and vanilla extract.
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9
Combine lowfat sour cream and baking soda in medium bowl.
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10
Add in mashed bananas to lowfat sour cream mix and stir till well blended.
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11
Add in dry ingredients to butter mix alternately with banana mix, beginning and ending with dry ingredients.
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12
Stir in minced Butterfinger bars.
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13
Divide batter between prepared pans.
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14
Bake till center of cake feels hard and tester inserted into center comes out clean, about 30 min.
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15
Cold in pans on rack 10 min.
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16
Run small knife around sides of cakes to loosen.
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17
Turn out cakes onto racks and cook.
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18
Peel off waxed paper.
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19
Combine cream, butter and corn syrup in heavy medium saucepan.
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20
Bring to simmer over medium heat, stirring till butter melts.
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21
Remove from heat; add in chocolate and stir till melted and smooth.
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22
Stir in rum and vanilla.
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23
Pour glaze into small bowl.
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24
Cover and chill just till cold and thick, stirring occasionally, about 40 min.
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25
Transfer 1 cake layer to platter.
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26
Slide waxed paper strips under edges of cake.
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27
Stir glaze till smooth.
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28
Spread 1 c. glaze proportionately over top of cake layer.
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29
Top with second cake layer.
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30
Spread remaining glaze over top and sides of cake.
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31
Cover top and sides of cake with minced Butterfinger bars.
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32
Remove paper strips.
